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Lipid conversion factors for calculating fatty acid contents of foods.

作者信息

Weihrauch J L, Posati L P, Anderson B A, Exler J

出版信息

J Am Oil Chem Soc. 1977 Jan;54(1):36-40. doi: 10.1007/BF02671370.

DOI:10.1007/BF02671370
PMID:830716
Abstract
摘要

相似文献

1
Lipid conversion factors for calculating fatty acid contents of foods.用于计算食物脂肪酸含量的脂质转换因子。
J Am Oil Chem Soc. 1977 Jan;54(1):36-40. doi: 10.1007/BF02671370.
2
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6
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1
A simple method for the isolation and purification of total lipides from animal tissues.一种从动物组织中分离和纯化总脂质的简单方法。
J Biol Chem. 1957 May;226(1):497-509.
2
Gas-liquid chromatographic analysis of milk fatty acids: a review.
J Dairy Sci. 1967 Feb;50(2):119-26. doi: 10.3168/jds.S0022-0302(67)87375-2.
3
U. S. Department of Agriculture Nutrient Data Bank.
J Assoc Off Anal Chem. 1974 Sep;57(5):1198-204.
4
新型神经活性磷脂用于大脑中 DHA 的富集。
Mar Drugs. 2024 Feb 29;22(3):116. doi: 10.3390/md22030116.
4
Effect of the inclusion of extruded flaxseed in the diet of fattening pigs on lipid metabolism and tissue redox status.日粮中添加膨化亚麻籽对育肥猪脂代谢和组织氧化还原状态的影响。
Sci Rep. 2023 Aug 16;13(1):13312. doi: 10.1038/s41598-023-40378-0.
5
Total mercury and fatty acids content in selected fish marketed in Quito - Ecuador. A benefit-risk assessment.厄瓜多尔基多市所售部分鱼类中的总汞和脂肪酸含量。一项效益-风险评估。
Toxicol Rep. 2023 May 19;10:647-658. doi: 10.1016/j.toxrep.2023.05.009. eCollection 2023.
6
Effect of Thyme ( L.) Used in Diets with Extruded Flaxseed on the Antioxidant and Lipid Profile of the Blood and Tissues of Fattening Pigs.日粮中添加百里香（L.）搭配挤压亚麻籽对育肥猪血液和组织抗氧化及脂质状况的影响。
Antioxidants (Basel). 2023 May 4;12(5):1045. doi: 10.3390/antiox12051045.
7
Nutritional profiling and contaminant levels of five underutilized fish species in Norway.挪威五种未充分利用鱼类的营养成分分析及污染物水平
Front Nutr. 2023 Mar 8;10:1118094. doi: 10.3389/fnut.2023.1118094. eCollection 2023.
8
Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage.不同青贮草水平饲喂的青年图丹卡公牛肌肉和肾周脂肪的脂质特征
Animals (Basel). 2023 Jan 12;13(2):261. doi: 10.3390/ani13020261.
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Effect of steaming on chemical composition of Mediterranean mussel (): Evaluation of potential risk associated with human consumption.蒸煮对地中海贻贝化学成分的影响（）：评估与人类食用相关的潜在风险。
Food Sci Nutr. 2022 May 5;10(9):3052-3061. doi: 10.1002/fsn3.2903. eCollection 2022 Sep.
10
Can Fish and Shellfish Species from the Black Sea Supply Health Beneficial Amounts of Bioactive Fatty Acids?黑海的鱼类和贝类能否提供有益健康的生物活性脂肪酸？
Biomolecules. 2021 Nov 9;11(11):1661. doi: 10.3390/biom11111661.
Comprehensive evaluation of fatty acids in foods. VI. Cereal products.
食品中脂肪酸的综合评价。VI. 谷物制品。
J Am Diet Assoc. 1976 Apr;68(4):335-40.
5
Comprehensive evaluation of fatty acids in foods. II. Beef products.食品中脂肪酸的综合评估。II. 牛肉制品。
J Am Diet Assoc. 1975 Jul;67(1):35-41.
6
Comprehensive evaluation of fatty acids in foods. IV. Nuts, peanuts, and soups.
J Am Diet Assoc. 1975 Oct;67(4):351-5.
7
Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour.从小麦粉中选择性提取和定量分析非淀粉脂质和淀粉脂质。
J Sci Food Agric. 1975 Apr;26(4):507-21. doi: 10.1002/jsfa.2740260416.
8
Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products.食品中脂肪酸的综合评估。III. 蛋类及蛋制品。
J Am Diet Assoc. 1975 Aug;67(2):111-5.
9
Comprehensive evaluation of fatty acids in foods. I. Dairy products.食品中脂肪酸的综合评估。I. 乳制品。
J Am Diet Assoc. 1975 May;66(5):482-8.
10
Comprehensive evaluation of fatty acids in foods. VIII. Finfish.食品中脂肪酸的综合评价。VIII. 食用鱼。
J Am Diet Assoc. 1976 Sep;69(3):243-8.